wheat beer help - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > wheat beer help

Reply
 
Thread Tools
Old 01-09-2013, 05:58 PM   #1
darth5aint
Recipes 
 
Jan 2013
Posts: 38


Im going to brew an extract wheat beer. I picked up flaked wheat because i read it adds mouthfeel and haze im looking for. I later read it just adds unfermentables without mashing another grain with it. Should i steep it or just save or for another brew with otger steepable specialty grains

 
Reply With Quote
Old 01-09-2013, 06:02 PM   #2
stpug
Recipes 
 
Nov 2012
Posts: 3,619
Liked 671 Times on 565 Posts


If you can pick up a half pound of crushed 2-row malt then just "steep" them together in the 150s range (152 would be good) for 30-60 minutes and you'll be good. All the benefits from the flaked wheat plus a minor gravity boost from both. Just try to keep them in the 150s range and you'll be good.

 
Reply With Quote
Old 01-09-2013, 06:54 PM   #3
darth5aint
Recipes 
 
Jan 2013
Posts: 38

Would a honey malt have same effect or does it have to be plain 2 row

 
Reply With Quote
Old 01-09-2013, 07:10 PM   #4
stpug
Recipes 
 
Nov 2012
Posts: 3,619
Liked 671 Times on 565 Posts


Honey malt doesn't have enough diastatic power to convert other grains, but it can convert itself. However, it certainly wouldn't hurt to have it in with the flaked wheat. Are you using any other grains?

I'm no expert on flaked wheat, or most other grains, however I would think that you will get the haziness from the flaked wheat that you are wanting since it's mostly proteins that cause the haze, and the proteins will be leached/released from the grain during mashing/steeping. The mouthfeel you're after _might_ be another story. If it's the proteins that contribute mouthfeel (it very well could be) then you may get that attribute as well. Without another grain with high diastatic power the starch cannot be converted to sugars and will remain unused by the yeast (i.e. the starches should mostly settle out over time). I know I've used flaked oats in extract batches in the past to contribute the creamy mouthfeel and it was successful (at least partially).

 
Reply With Quote
Old 01-09-2013, 08:52 PM   #5
chickypad
lupulin shift victim
HBT_SUPPORTER.png
 
chickypad's Avatar
Recipes 
 
Jul 2010
SF Peninsula
Posts: 5,074
Liked 901 Times on 731 Posts


Actually it looks like honey malt doesn't have any diastatic power. If you want the full potential from the flaked you'd need to use a base malt like 2-row/pale or wheat malt.

I'll leave the advice about steeping the flaked to others, never tried it without mashing.

 
Reply With Quote
Old 01-09-2013, 09:17 PM   #6
RM-MN
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Solway, MN
Posts: 9,779
Liked 1757 Times on 1397 Posts


How much flaked wheat do you have? I'd think that half a pound to as much as a pound might be appropriate to give you the haziness and the head retention that it is known for. You are depending on the extract to give you the fermentables.

 
Reply With Quote
Old 01-09-2013, 09:23 PM   #7
The_Cleveland_Brew_Shop
Recipes 
 
Jan 2013
Posts: 34
Liked 4 Times on 4 Posts


Carapils is also an option for mouthfeel.

 
Reply With Quote
Old 01-09-2013, 09:35 PM   #8
GrogNerd
mean old man
HBT_SUPPORTER.png
 
GrogNerd's Avatar
Recipes 
 
Oct 2012
Sterling, VA
Posts: 6,236
Liked 2182 Times on 1371 Posts


midwest supplies blonde ale extract kit contains a Żlb of flaked wheat and instructions say just steep with the caramel & caravienne

30 minute steep @ 155 would be enough for some conversion


the kit is basically an extract version of Biermuncher's SWMBO Slayer Belgian Blonde

my 2ᴺᴰ batch of this is in my primary now; the BigHair loves it
__________________
"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much wheat makes it a wheat beer? Calder Fermentation & Yeast 1 08-12-2012 06:02 PM
wheat dme preferred for wheat beer starter? johnnyc Fermentation & Yeast 9 03-27-2010 04:47 AM
Winter Wheat grain for a Wheat Beer? Kerberbb Recipes/Ingredients 2 12-04-2009 07:26 PM
wheat beer out of umalted wheat beer_master All Grain & Partial Mash Brewing 9 11-22-2009 03:43 AM
Using a wheat-beer yeast in non-wheat beers to avoid having to chill bottles upright? Danek General Techniques 3 09-29-2008 01:13 PM


Forum Jump